Tuesday, 8th November

1st international congressTHE FUTURE OF THE PIZZA – THE PIZZA OF THE FUTURE

2:00 PM

The University of Pizza legacy: the methods of leavening and dough-making that gave birth to the contemporary Italian Pizza Gourmet

SPEAKER:

FEDERICA RACINELLI

2:30 PM

How to give pizza a contemporary high cuisine identity melting doughs' knowledge with chef's cuisine techniques

PARTICIPANTS- MASTER CHEFS (*Michelin stars):

PARTICIPANTS- PIZZA CHEFS:

COORDINATORS:

5:00 PM

Techniques of conservation and baking in one or more phases, in relation to the types of dough and structure

6:00 PM

PIZZA TASTING

CONGRESS: THE FUTURE OF THE PIZZA – THE PIZZA OF THE FUTURE/10th PIZZA up symposium

Some of the best Italian and International Pizza makers will work and debate together with Michelin Starred chefs, from Italy and the rest of the world on the Pizza so-called gourmet and its future in the First International Congress “The future of Pizza – The Pizza of the future” in various venues, including the Speciality Food Festival.

Wednesday, 9th November

1st international congressTHE FUTURE OF THE PIZZA – THE PIZZA OF THE FUTURE

10:30 AM

GREAT PIZZA CHEFS DEMONSTRATIONS

DEMOS – PIZZA BY the best Italian and International Pizza makers

Some of the best Italian and International Pizza makers will work and debate together with Michelin Starred chefs, from Italy and the rest of the world on the Pizza so-called gourmet and its future in the First International Congress “The future of Pizza – The Pizza of the future” in various venues, including the Speciality Food Festival.

8:00 AM

ITALIAN PIZZA GOURMET DINNER OF THE CENTURY MATCHING WITH EXCEPTIONAL WORLD WINES

MASTER CHEFS:

PIZZA CHEFS:

SPECIAL DINNER – Concert for Pizza, High Cuisine and exceptional world wines

A spectacular “Billionaire Italian Pizza Gourmet Dinner of the Century” in which Michelin starred chefs will work with top Master pizza chefs under the coordination of Batuhan Zeynioglu, the Turkish-Italian executive chef of the Mansion Billionaire. In the context of a super luxury service, their creations, in an unprecedented and provoking matching, will be served with some of the most sophisticated wine of the world.

Thursday, 10th November

1st international congressTHE FUTURE OF THE PIZZA – THE PIZZA OF THE FUTURE

9:30 AM

Delegates Registration

10:00 AM

Welcome speech

ROSARIO SCARPATO, Founder and Director Italian Cuisine World Summit

10:05 AM

Introduction of the worksCHIARA QUAGLIA, Owner of Molino Quaglia, University of Pizza founder

10:15 AM

RAW: a new vision of the contemporary nutrition based on the gourmet Pizza (RAW also stands for 3 keywords describing a possible future of pizza - Research Artisans World)PIERO GABRIELI, Marketing Director of Molino Quaglia, University of Pizza founder

10:30 AM

THE BALANCE OF TASTE AND DIGESTIBILITY IN THE CONTEPORARY PIZZA: THE RESEARCH IN THE USE OF YEASTS AND DOUGHS

Conduced By :

11:15 AM

Coffee Break

11:45 AM

FROM THE WHOLE WEAT TO THE NATURE IN THE PLATE: THE ARTISAN PIZZA FOR THE CONSUMERS WHO WHAT TO EAT HEALTHY AND STAY WELL

12:30 PM

THE HOT ISSUE: SELECTION AND ORIGINS OF THE DOUGHS FOR THE ITALIAN PIZZA IN THE WORLD

Conduced By :
ENZO VIZZARI, Director of Guide of Restaurants in Italy by L'Espresso

1:15 PM

LUNCH

2:30 PM

THE FUTURE OF THE PIZZA BUSINESS: TRADITIONAL RESTAURANT CONCEPTS AND THE GOURMET PIZZA TRENDS

THE ADAPTING OF THE ITALIAN RESTAURANTS NETWORK IN THE WORLD TO THE GOURMET PIZZA ERA

THE OPENING OF GOURMET PIZZERIA IN ITALY AND ABROAD COMBINING NATURAL INGREDIENTS WITH TECHNIQUES FOR A QUICK LEARNING

HOW TO LINK PIZZA TO THE ITALIAN CULINARY HERITAGE TO THE AUTHENTICITY TO THE PLACE WHERE THEY ARE PRODUCED AROUND THE WORLD.

CASE STUDIES

GENNARO MIELE (LA PIZZA BEIJING)

3:30 PM

Conduced By :
DEBATE AND INTERVIEWS BY Piero GabrieliJOURNALISTS' IMPRESSION ON THE PIZZA OF THE FUTURE AND THE FUTURE OF PIZZA, BASED ON THE PREVIOUS PRESENTATIONS

4:00 PM

CONCLUSION

CONGRESS: PLENARY ASSEMBLY / 10th PIZZA UP

Some of the best Italian and International Pizza makers will work and debate together with Michelin Starred chefs, from Italy and the rest of the world on the Pizza so-called gourmet and its future in the First International Congress “The future of Pizza – The Pizza of the future” in various venues, including the Speciality Food Festival.